News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Main menu

Search form

You are here

Dough In Fridge

March 12, 2018 - 11:13pm

saintdoughco

Dough In Fridge

Hello Guys,

I make Sourdough Doughnuts, and the process starts about 48 hours before I deliver them to cafes. My questions is how long can I keep the dough in the fridge? So after I've done my mixing, I let it ferment for however long it takes to almost double in size, can range from 5 hours to 12 depending on temp. Then after it's almost doubled in size I put in fridge for about 18-24 hours roughly, can I leave for more than 48 hours sitting in fridge?

It depends on whether your dough keeps rising in the refrigerator; if it does, overproofing is your limitation. My refrigerator is barely above freezing, though, so once the dough cools down, it doesn't rise perceptibly. I've kept dough in there 3-4 days, but most authorities put 3 days at the outside limit.

Thanks! It rises rather slowly in the fridge, I haven't had much over rising when i've put it in the fridge. 2 days is the most i've left it in, and I couldn't tell much difference, they seemed fine when fried them up.

What about freezing? I saw that somewhere, could I freeze the dough after the first rise? Would that mess with the freshness flavour if I put in the freezer?

Follow The Fresh Loaf on:

All original site content copyright 2019 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal.